I love spinach artichoke dip. Love, love, love it! So when I found this recipe I was so happy and it could not have tasted better. And can I just tell you, when I saw that it called for lemon juice I was a little weary, and almost didn’t use it! But I’m so glad I did. It’s completely necessary! Please, please add it. Next time I will probably use even more than 1/2 a lemon, so please promise you’ll use it.
Spinach Artichoke Pasta
Recipe adapted from Quick & Easy Recipes
Ingredients
- 1 12-oz box of pasta
- 1 tsp butter
- 2 cloves garlic, minced
- 1 8oz package cream cheese
- 1/2 cup milk
- 1/2 cup reduced fat sour cream
- 1/2 lemon, juiced
- 1/2 tsp salt
- 1 14 oz. can artichoke hearts, drained and chopped
- 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
- 1/2 cup parmesan cheese, shredded
- Parmesan for extra topping
Directions
Cook pasta according to package directions
In a medium saucepan over medium heat, melt butter and add garlic, cook for about 30 seconds
Add cream cheese and stir until melted
Slowly stir in milk, cream cheese, lemon juice, and salt
Stir in artichoke hearts, spinach, and parmesan cheese and heat thoroughly
Drain pasta and add to artichoke mix
Serve with additional shredded parmesan
